Document Type : Research Paper
Authors
- ali ebrahimzadeh 1
- maryam Ghasemi 2
- Mostafa Mazaheri Tehrani 2
- Mohammad Hossein Haddad khodaparast 2
1 Ferdowsi University Mashhad
2 Ferdowsi University of Mashhad
10.22092/fooder.2025.365834.1393
Abstract
Solid fats play a crucial role in determining the quality and sensory attributes of food products. However, their use has raised health concerns due to their high content of saturated and trans fatty acids. Consequently, food manufacturers are seeking strategies to reduce fat content without compromising the final product quality. In this study, bigels composed of guar and xanthan gum-based hydrogels and soybean oil oleogels containing mono- and diglycerides were incorporated into processed pizza cheese formulations as cream substitutes at levels of 0%, 25%, 50%, 75%, and 100%. The physicochemical and functional properties of the cheese samples—including hardness, adhesiveness, rheological behavior, meltability, and stretchability—were evaluated. Results showed that increasing the level of bigel substitution led to a reduction in protein content, which in turn decreased hardness, elastic (G′) and viscous (G″) moduli, and increased adhesiveness compared to the control. The incorporation of bigel significantly improved the stretchability of the cheese samples. The 75% bigel-substituted sample demonstrated comparable hardness to the control, along with superior stretchability and lower oil release. Overall, the findings suggest that up to 75% of cream can be successfully replaced with bigels in processed pizza cheese formulations without negatively affecting key quality attributes.
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